300 THE PEARS OF NEW YORK 
Beurré de Lindauer. 1. Guide Prat. 86. 1895. 
Fruit large or very large, long-ovate, greenish passing into yellow; flesh melting, very 
fine, sugary, agreeable perfume: Nov. and Dec. : 
Beurré Loisel. 1. Leroy Dict. Pom. 133091, fig. 1867. 
Obtained by M. Loisel, Fauquemont, Province of Limburg, Holland, and was 
distributed in France in 1853. Fruit under medium, conic-obtuse, always bossed, dark 
olive-yellow, dotted with fawn around the stem, streaked with pale red around the calyx, 
and washed with rose on the sun-exposed side; flesh white, melting, the juice being 
abundant, acid, sweet, vinous and very delicate; first; beginning of Oct. 
Beurré de Longrée. 1. Guide Prat.79. 1895. 
A Belgian variety. Fruit small, globular, yellow-russeted; flesh melting, very sugary; 
of good quality; Jan. and Feb. 
Beurré de Lucon. 1. Ann. Pom. Belge 7:71, fig. 1859. 
Beurré Gris d’Hiver Nouveau. 2. Leroy Dict. Pom. 1:374, fig. 1867. 
Pomologists are agreed that this pear originated about 1830 at Lugon, Vendée, Fr. 
Fruit above medium to rather large, globular, irregular, bossed, and always more extended 
on one side than on the other; skin thick and wrinkled, grayish-green, and reddened on 
the sunny side and stained with large patches of fawn; flesh yellowish, fine, melting, gritty 
especially around the core; juice extremely abundant, sugary, vinous, aromatic; first; 
Nov. to Jan. 
Beurré Luizet. 1. Hogg Fruit Man. 524. 1884. 
Fruit large, pyriform, pale yellow, speckled with russet dots; flesh tender, buttery, 
melting, sweet, with watery juice; inferior; Oct. 
Beurré de Mans. 1. Hogg Fruit Man. 524. 1884. 
Cultivated in England prior to 1863. Fruit small, roundish-ovate; green, changing 
to yellow, streaked and crimsoned on side next the sun; flesh yellow, crisp, very juicy, with 
a rich sweetness; excellent; end of August. 
Beurré Mauxion. 1. Mag. Hort. 23:259. 1857. 2. Downing Fr. Trees Am. 693. 18609. 
A seedling found in a garden at Orbigny, Indre-et-Loire, Fr. Fruit medium, ovate, 
inclining to pyriform, clear yellowish-green, with reddish spots in the shade, clear yellow 
in the sun, marbled and spotted with red, washed at maturity on fruits well exposed with 
golden red-brown on the side of the sun; flesh white, melting; juice very abundant, with 
a savory perfume, and rich in sugar; first; Sept. 
Beurré Menand. 1. Leroy Dict. Pom. 1:393, fig. 1867. 2. Hogg Fruit Man. 525. 1884. 
Raised by Leroy, Angers, Fr., and fruited first in 1863. Fruit medium, globular- 
obovate, pale lemon-yellow, strewed with brown dots; flesh tender, white, melting; juice 
sufficient, buttery, sweet; first; Oct. 
Beurré Millet. 1. Leroy Dict. Pom. 1:394, fig. 1867. 2. Hogg Fruit Man. 525. 1884. 
Raised by Leroy, Angers, Fr., in 1847. Fruit below medium, obovate, dark grass- 
green, much covered with russet; flesh whitish, tender; juice plentiful but watery; first; 
Oct. 
Beurré Moiré. 1. Mas Le Verger 3:Pt. 1, 83, fig. 40. 1866-73. 2. Leroy Dict. Pom. 
13395, figs. 1867. 
